You can make this as healthy or as fattening as you want depending on which ingredients you use. Play with it and find the way you like it best... I call it world famous because a friend of mine in New Zealand requested it and I love her and shared it with her. So it is now being made all the way on the other side of the planet. :)
Leann’s Enchilada Casserole
I use either meat from a cooked whole-fryer chicken, one pound of ground beef or meat from a cooked turkey for this. You can use canned chicken or turkey, too.
Dice 1 small onion finely
1 cup chopped bell pepper (any color will do)
1 to 2 pounds of meat cooked or browned (depending on how much you want to use)
Brown the above veggies and meat together (if you are using ground beef) in skillet and drain fat. If you are using fowl then just brown veggies and then stir in meat at the last minute to mix together over heat. You can also add in a package of enchilada sauce mix and follow the directions on that or add your own seasonings to taste.
1 can of Rotel tomatoes (tomatoes with chopped green chilies)
If you are not interested in the spicy aspect of Rotels then just add a can of diced tomatoes instead.
1 small can of cream of mushroom soup
1 small can of cream of chicken soup
1 can or about 1 to 2 cups pinto beans or black beans
1 can of hominy or sweet corn drained
I usually add a bit of milk to it to add moisture so it stirs in consistently
1 large bag of tortilla chips (regular or baked – your preference)
Spread the chips in a baking dish (you may want to spray with non-stick spray first) and then mix all the other ingredients above together and pour on top of chips in pan. Then you can top it with 1 cup shredded cheddar and/or Monterrey Jack cheese and one medium tomato chopped. Bake at 350 degrees for about 35 to 40 minutes or until bubbly. I usually serve it with a side salad or on top of a bed of chopped lettuce and have fresh tortillas on hand, too.